Since the ban of my dear beloved Maggi, my craving for good greasy noodles have really spiked, and the worst place to be hit with such a heavy desire is when you are in holed up in the Boston suburban, with the grown ups away (yes, I consider myself in the kid category), and two beautiful baby girls under my care. My three-year-old niece is a lot like me: noodles are her comfort food too, along with pizza, pasta, cheese, chips, strawberries and chocolate. Our habits are so similar it’s scary!
So, back to noodles and Boston, a limited stocked fridge and my culinary skills are put to test.
- 1 packet – egg noodles
- 6-8 cloves minced garlic
- 3 tbsp minced ginger
- 3-4 chopped spring onions
- 1 chopped onion
- 2 tbsp vegetable oil or sesame oil
- 4 tbsp soya sauce
- 1 tsp or more chilli paste
- 1 tsp chilli flakes (optional)
- Coriander leaves
- Sliced radish for garnish
- Boil the noodles as per their packet instructions and then rinse under cold water.
- In a non-stick pan, heat the oil with garlic and fry until fragrant.
- Then add the ginger and onions until onions are well cooked.
- Follow with chilli paste, chilli flakes, and any vegetables you choose to add.
- Add the soya sauce and then the noodles and mix well.
- Serve hot and garnish with coriander leaves and sliced radishes.
- These noodles are a great side dish to be served with heavier vegetable and meat dishes. For vegetarians, you can serve with spring rolls, dim sums or a fresh salad with an Asian dressing.